WO1998052421A1 - Procede et appareil pour conserver les aliments - Google Patents

Procede et appareil pour conserver les aliments Download PDF

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Publication number
WO1998052421A1
WO1998052421A1 PCT/AU1998/000357 AU9800357W WO9852421A1 WO 1998052421 A1 WO1998052421 A1 WO 1998052421A1 AU 9800357 W AU9800357 W AU 9800357W WO 9852421 A1 WO9852421 A1 WO 9852421A1
Authority
WO
WIPO (PCT)
Prior art keywords
food
temperature
around
packaged
processing
Prior art date
Application number
PCT/AU1998/000357
Other languages
English (en)
Inventor
Paul Francis Grogan
Original Assignee
Freshkept Foods Pty. Ltd.
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Freshkept Foods Pty. Ltd. filed Critical Freshkept Foods Pty. Ltd.
Priority to CA002290689A priority Critical patent/CA2290689A1/fr
Priority to AU73263/98A priority patent/AU7326398A/en
Publication of WO1998052421A1 publication Critical patent/WO1998052421A1/fr

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/10—Preserving with acids; Acid fermentation
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/005—Preserving by heating
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/12—Preserving with acids; Acid fermentation
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/005—Preserving by heating
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/06—Blanching
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B9/00—Preservation of edible seeds, e.g. cereals
    • A23B9/02—Preserving by heating
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B9/00—Preservation of edible seeds, e.g. cereals
    • A23B9/16—Preserving with chemicals
    • A23B9/24—Preserving with chemicals in the form of liquids or solids
    • A23B9/26—Organic compounds; Microorganisms; Enzymes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B9/00—Preservation of edible seeds, e.g. cereals
    • A23B9/16—Preserving with chemicals
    • A23B9/24—Preserving with chemicals in the form of liquids or solids
    • A23B9/30—Inorganic compounds
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/10—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating materials in packages which are not progressively transported through the apparatus
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/3463—Organic compounds; Microorganisms; Enzymes
    • A23L3/3481—Organic compounds containing oxygen
    • A23L3/3508—Organic compounds containing oxygen containing carboxyl groups
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
    • Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
    • Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation

Definitions

  • the method of the present invention was applied to a food manufactured from a recipe which comprised prime sliced meat, soy sauce, egg, starch, wine, sodium bicarbonate, chilli powder, Chinese pepper, five spice powder, mono-sodium glutamate and sugar.
  • the recipe was prepared by separating the ingredients into dry ingredients and wet ingredients. The wet ingredients were combined and thoroughly mixed and the pH of the mixture measured at 6.7. At this pH most micro-organisms will grow prolifically if given sufficient nutrients, moisture, temperature and air.
  • the packages are placed in a retort.
  • the retort is filled with hot water and the temperature is increased to 110C over 7 minutes. Pressure in the retort is kept at 140 kpa. The water in the retort stays at 110C for 30 minutes before being quickly cooled by evacuating the hot water and replacing with cold water.
  • the packages are placed in a retort.
  • the retort is filled with hot water and after 7 minutes reaches 115C at 140 kpa.
  • the water in the retort is kept at 115C for 30 minutes before being quickly cooled by evacuating the hot water and replacing with chilled water.
  • the above example involved the purchase of a chilled home replacement meal available from a retailer.
  • the meal was tested for its organoleptic qualities and then for its chemical characteristics.
  • the ingredients were found to have a high pH and hence required adjustment to comply with the present process.

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Zoology (AREA)
  • Wood Science & Technology (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Microbiology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Inorganic Chemistry (AREA)
  • Food Preservation Except Freezing, Refrigeration, And Drying (AREA)

Abstract

L'invention concerne un procédé de pré-traitement d'aliments, qui consiste à soumettre l'aliment à un environnement, pendant une durée suffisante pour que tout micro-organisme indésirable et enzyme présents sur l'aliment soient stabilisés. L'invention se rapporte également à un procédé de conservation d'aliments, qui consiste à prétraiter les aliments selon le procédé de l'invention et à les soumettre à un procédé de conservation.
PCT/AU1998/000357 1997-05-16 1998-05-18 Procede et appareil pour conserver les aliments WO1998052421A1 (fr)

Priority Applications (2)

Application Number Priority Date Filing Date Title
CA002290689A CA2290689A1 (fr) 1997-05-16 1998-05-18 Procede et appareil pour conserver les aliments
AU73263/98A AU7326398A (en) 1997-05-16 1998-05-18 Method and apparatus for preserving food

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
AUPO6853A AUPO685397A0 (en) 1997-05-16 1997-05-16 Method and apparatus for preserving food
AUPO6853 1997-05-16

Publications (1)

Publication Number Publication Date
WO1998052421A1 true WO1998052421A1 (fr) 1998-11-26

Family

ID=3801144

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/AU1998/000357 WO1998052421A1 (fr) 1997-05-16 1998-05-18 Procede et appareil pour conserver les aliments

Country Status (3)

Country Link
AU (1) AUPO685397A0 (fr)
CA (1) CA2290689A1 (fr)
WO (1) WO1998052421A1 (fr)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20140272042A1 (en) * 2013-03-15 2014-09-18 Thomas D. Gillette Systems and methods for packaging food products
EP3417719A1 (fr) * 2017-06-20 2018-12-26 Tetra Laval Holdings & Finance S.A. Un procédé de traitement thermique d'un produit dans un récipient étanche d'un matériau d'emballage

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
AU5275086A (en) * 1985-01-28 1986-07-31 American National Can Company Method for thermally processing plastic food containers
AU8562791A (en) * 1991-06-07 1992-12-17 Rhodia Inc. Process for treating animal carcasses to control bacterial growth
WO1993019609A1 (fr) * 1992-04-03 1993-10-14 Vetostar Limited Traitement de produits alimentaires vegetaux en vue de leur conservation

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
AU5275086A (en) * 1985-01-28 1986-07-31 American National Can Company Method for thermally processing plastic food containers
AU8562791A (en) * 1991-06-07 1992-12-17 Rhodia Inc. Process for treating animal carcasses to control bacterial growth
WO1993019609A1 (fr) * 1992-04-03 1993-10-14 Vetostar Limited Traitement de produits alimentaires vegetaux en vue de leur conservation

Non-Patent Citations (6)

* Cited by examiner, † Cited by third party
Title
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, 11, (1990), ZEITOUN A.A.M. et al., "The Effect of Treatment with Buffered Lactic Acid on Microbiological Decontamination and a Shelf Life of Poultry", pp. 305-312. *
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, 6, (1988), G.M. VAN DER MAREL et al., "Bacteriological Quality of Broiler Carcasses as Affected by in-Plant Lactic Acid Decontamination", pp. 31-42. *
JOURNAL OF FOOD PROTECTION, Vol. 48, No. 10, (September 1985), SMULDERS et al., "Immediate and Delayed Microbiological Effects of Lactic Acid Decontamination of Calf Carcasses---", pp. 838-847. *
TRENDS IN FOOD SCIENCE AND TECHNOLOGY, June 1996, Vol. 7, AHRENAINER R., "New Approaches in Improving the Shelf Life of Minimally Processed Fruit and Vegetables". *
TRENDS IN FOOD SCIENCE AND TECHNOLOGY, June 1997, Vol. 8, PECK M.W., "Clostridium Botulinum and the Safety of Refrigerated Processed Foods of Extended Durability". *
TRENDS IN FOOD SCIENCE AND TECHNOLOGY, March 1996, Vol. 7, ARCHER D.L., "Preservation Microbiology and Safety: Evidence that Stress Enhances Virulence an Triggers Adaptive Mutations". *

Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20140272042A1 (en) * 2013-03-15 2014-09-18 Thomas D. Gillette Systems and methods for packaging food products
EP3417719A1 (fr) * 2017-06-20 2018-12-26 Tetra Laval Holdings & Finance S.A. Un procédé de traitement thermique d'un produit dans un récipient étanche d'un matériau d'emballage
WO2018234197A1 (fr) * 2017-06-20 2018-12-27 Tetra Laval Holdings & Finance S.A. Procédé de traitement thermique d'un produit dans un récipient scellé d'un matériau d'emballage
CN110769699A (zh) * 2017-06-20 2020-02-07 利乐拉瓦尔集团及财务有限公司 对包装材料的密封容器中的产品进行热处理的方法
US11432571B2 (en) 2017-06-20 2022-09-06 Tetra Laval Holdings & Finance S.A. Method of heat-treatment of a product in a sealed container of a packaging material
CN110769699B (zh) * 2017-06-20 2023-09-08 利乐拉瓦尔集团及财务有限公司 对包装材料的密封容器中的产品进行热处理的方法

Also Published As

Publication number Publication date
CA2290689A1 (fr) 1998-11-26
AUPO685397A0 (en) 1997-06-12

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